Ingredients:
1 lb lean ground beef or turkey
Chopped onions
1 can chopped stewed tomatoes
Chili seasoning (to taste)
1 can chili beans (pinto beans in chili sauce)
Salt, pepper, garlic salt
Garnishes: Fritos or tortilla chips/strips, spring onions, sour cream, shredded cheese
Saute the beef with onions and salt, pepper, and garlic salt until cooked through. Add tomatoes, chili seasoning, and beans. If using regular canned pinto beans, add water to desired consitency.
Simmer on low heat for 45 minutes - 1 hour, tasting throughout.
Serve with sour cream, shredded cheese, spring onions (green onions) and fritos or smashed tortilla chips on the side.
Serves 4
Wednesday, 19 August 2009
Deep fried oreos
Deep-Fried Oreos
From Shirley London
October 22, 2003
Deep-Fried Twinkies, fried chocolate bars and now fried cookies have been selling like hot cakes at fairs around the nation recently.
The chefs behind these sugary fried treats say success depends on the batter, which insulates the fried object from direct contact with the oil. If the batter is done right, it will become an edible shell and protect its the melted innards.
Shirley London shared the recipe for her deep-fried Oreo cookie treat with Good Morning America.
Ingredients
Directions
1. Freeze cookies for 3 hours.
2. In a heavy-gauge 3-quart saucepot heat oil to 350 degrees F.
3. While oil is heating, set up a sheetpan with paper towels for draining.
4. In a medium-sized mixing bowl stir water into buttermilk pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.
5. Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.
6. Let cool slightly (about 2 minutes) before serving.
(The above recipe is slightly different from the original so that consumers can make it at home.)
Shirley London and Food Stylist Karen Pickus contributed to this food report.
From Shirley London
October 22, 2003
Deep-Fried Twinkies, fried chocolate bars and now fried cookies have been selling like hot cakes at fairs around the nation recently.
The chefs behind these sugary fried treats say success depends on the batter, which insulates the fried object from direct contact with the oil. If the batter is done right, it will become an edible shell and protect its the melted innards.Shirley London shared the recipe for her deep-fried Oreo cookie treat with Good Morning America.
Ingredients
Directions
1. Freeze cookies for 3 hours.
2. In a heavy-gauge 3-quart saucepot heat oil to 350 degrees F.
3. While oil is heating, set up a sheetpan with paper towels for draining.
4. In a medium-sized mixing bowl stir water into buttermilk pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.
5. Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.
6. Let cool slightly (about 2 minutes) before serving.
(The above recipe is slightly different from the original so that consumers can make it at home.)
Shirley London and Food Stylist Karen Pickus contributed to this food report.
Saturday, 11 July 2009
Summer Spaghetti
*great for summer picnics!*
Ingredients
1 pound of Angel Hair
5 ripe tomatoes cubed
1 pound of brie into pieces
1 cup fresh basil torn into strips
4 garlic cloves, finely minced
½ cup olive oil
1 tsp. Salt
Pepper to taste
Preparation
Chop tomatoes, brie, basil, garlic, olive oil – put in serving bowl and let it sit for 2 hours
Boil pasta, drain it, toss it in tomato sauce
Garnish with parmasean cheese
Great cold! Also great with cold white wine!
Source: Tia Loli
Ingredients
1 pound of Angel Hair
5 ripe tomatoes cubed
1 pound of brie into pieces
1 cup fresh basil torn into strips
4 garlic cloves, finely minced
½ cup olive oil
1 tsp. Salt
Pepper to taste
Preparation
Chop tomatoes, brie, basil, garlic, olive oil – put in serving bowl and let it sit for 2 hours
Boil pasta, drain it, toss it in tomato sauce
Garnish with parmasean cheese
Great cold! Also great with cold white wine!
Source: Tia Loli
Tiramisu
Ingredients
4 eggs (separated)
4 cups of sugar
Mascarpone Cheese
Lady fingers
Espresso
Grated baking chocolate
Preparation
Separate eggs and mix yolks with sugar and mascarpone
Beat egg whites separately. When creamy, add to mascarpone mixture. Blend well.
Line pan with creamy mixture. Dip lady fingers individually in espresso and line up in rows over the cheese. Then add another level of mascarpone. Continue for as many levels as desired (usually 3 or 4).
Garnish top level generously with chocolate. Refrigerate.
Source: Marcela, our Italian chef in Tuscany, summer 2005
4 eggs (separated)
4 cups of sugar
Mascarpone Cheese
Lady fingers
Espresso
Grated baking chocolate
Preparation
Separate eggs and mix yolks with sugar and mascarpone
Beat egg whites separately. When creamy, add to mascarpone mixture. Blend well.
Line pan with creamy mixture. Dip lady fingers individually in espresso and line up in rows over the cheese. Then add another level of mascarpone. Continue for as many levels as desired (usually 3 or 4).
Garnish top level generously with chocolate. Refrigerate.
Source: Marcela, our Italian chef in Tuscany, summer 2005
Arroz con Pollo
Ingredients
½ cup frozen chopped onions
Minced garlic
2 packs Sazon Goya con cilantro y achiote
1-2 tsps powdered chicken bouillon
1 8oz. can of tomato sauce
2/3 cup dry white wine
1-1.5 pounds boneless, skinless chicken breast (in strips)
1 cup of rice
1 2oz. jar of sliced red peppers in liquid
1 8.5 oz can of small early peas in water
Preparation
In a ceramic pot, warm oil to a medium high heat.
Add , garlic, Sazon, bouillon, and tomato sauce. Sprinkle with salt and pepper to taste. Add white wine and leave to simmer for about 5 minutes.
Season chicken with Adobo and add to pot.
Add 1 cup of white rice and stir.
Add 3 cups of water, red peppers (with liquid), and peas (with liquid).
Season to taste with garlic powder, garlic salt, salt and pepper.
When the mixture comes to a summer, reduce to medium-low heat. Cover and let sit until desired consistency (about 45 minutes).
Source: Amparo Miranda
½ cup frozen chopped onions
Minced garlic
2 packs Sazon Goya con cilantro y achiote
1-2 tsps powdered chicken bouillon
1 8oz. can of tomato sauce
2/3 cup dry white wine
1-1.5 pounds boneless, skinless chicken breast (in strips)
1 cup of rice
1 2oz. jar of sliced red peppers in liquid
1 8.5 oz can of small early peas in water
Preparation
In a ceramic pot, warm oil to a medium high heat.
Add , garlic, Sazon, bouillon, and tomato sauce. Sprinkle with salt and pepper to taste. Add white wine and leave to simmer for about 5 minutes.
Season chicken with Adobo and add to pot.
Add 1 cup of white rice and stir.
Add 3 cups of water, red peppers (with liquid), and peas (with liquid).
Season to taste with garlic powder, garlic salt, salt and pepper.
When the mixture comes to a summer, reduce to medium-low heat. Cover and let sit until desired consistency (about 45 minutes).
Source: Amparo Miranda
Homemade Gravy
*If you don't have fresh chicken stock, you can use cubes - I used Bisto turkey granules for this on Thanksgiving 2008*
Ingredients
* 1/4 pound (1 stick) unsalted butter
* 1 1/2 cups chopped yellow onion (2 onions)
* 1/4 cup flour
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Defatted turkey drippings plus chicken stock to make 2 cups, heated
* 1 tablespoon Cognac or brandy
* 1 tablespoon white wine, optional
* 1 tablespoon heavy cream, optional
Directions
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
Source: Barefoot Contessa
Ingredients
* 1/4 pound (1 stick) unsalted butter
* 1 1/2 cups chopped yellow onion (2 onions)
* 1/4 cup flour
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Defatted turkey drippings plus chicken stock to make 2 cups, heated
* 1 tablespoon Cognac or brandy
* 1 tablespoon white wine, optional
* 1 tablespoon heavy cream, optional
Directions
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
Source: Barefoot Contessa
Tortilla Espanola
Ingredients
1 1/2 cups oil
2 1/2 lb boiling potatoes, peeled and cut
into 1/3-inch dice
21/2 cups chopped onion
1 tablespoon coarse salt
10 large eggs
Preparation
Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking and add potatoes, onion, and half of salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not colored, about 45 minutes. Drain vegetables in a large colander set over a bowl and cool 5 minutes. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste.
Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set. Turn off heat and let stand, covered, 15 minutes. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet. Invert tortilla onto a large flat plate and slide back into skillet, bottom side up. (Alternatively, especially if top is still loose at this point, slide tortilla onto plate first. Cover it with skillet and invert tortilla back into skillet.) Round edge with a rubber spatula and cook over low heat, covered, 15 minutes more, or until set. Slide tortilla onto a serving plate and serve warm or at room temperature.
Source: Gourmet
1 1/2 cups oil
2 1/2 lb boiling potatoes, peeled and cut
into 1/3-inch dice
21/2 cups chopped onion
1 tablespoon coarse salt
10 large eggs
Preparation
Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking and add potatoes, onion, and half of salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not colored, about 45 minutes. Drain vegetables in a large colander set over a bowl and cool 5 minutes. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste.
Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set. Turn off heat and let stand, covered, 15 minutes. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet. Invert tortilla onto a large flat plate and slide back into skillet, bottom side up. (Alternatively, especially if top is still loose at this point, slide tortilla onto plate first. Cover it with skillet and invert tortilla back into skillet.) Round edge with a rubber spatula and cook over low heat, covered, 15 minutes more, or until set. Slide tortilla onto a serving plate and serve warm or at room temperature.
Source: Gourmet
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